Thin Spaghetti with raw artichokes

By á-6028

Ingredients

• 4 large artichokes (make sure they are firm, the firmer the better)
• 1/2 cup EVOO
• 2 cloves garlic sliced into 1/8-inch pieces
• 1 Tbsp kosher salt
• 3/4 LB thin spaghetti
• 1/4 tsp cracked red pepper
• salt
• 2 Tbsp finely chopped fresh parsley

Preparation

Step 1

1. Fill large stockpot with 3 qts water and bring to a boil

2. Prepare artrichokes by stripping off tough outer leaves. Slice off tops (where leaves are darker in color) and trim off bitter outer part of stem (discard thee parts). Cut each artichoke in half lengthways and gently remove the choke. Cut halves lengthways into 1/8-inch strips.

3. Pour oil into a large skillet (not an iron one, as this will turn the artichokes brown), toss in garlic and cook on high heat for 1 minute. Add artichoke strips removing skillet from heat imeediately after. Set aside.

4. When water comes to a boil add 1 Tbsp kosher salt and cook spaghetti until al dente. Lightly drain pasta and add to artichoke mixture in skillet. Add cracked pepper and salt to taste. Sautee for 1 minute over high heat, moving everything around with tongs to combine the ingredients. Sprinkle with parsley.